I thought today would be a great day to pull a recipe from the archive: Red Velvet Cupcakes. For years I’ve made these for the 4th of July and decorated the tops with blue sprinkles.
The shockingly red cake scares some adults away, but children always seem to go back for a second cupcake. But even I, who normally shuns anything artificial, cannot resist these moist little cakes. I mean, they have cream cheese icing! Who can say no to that?
Red Velvet Cupcakes
cake recipe adapted from Terri Wahl
Ingredients for the Cupcakes
15 1/2 ounces cake flour
1 1/4 tsp baking soda
1 1/4 tsp salt
2 tsp unsweetened cocoa powder
1 1/2 c canola oil
13 ounces granulated sugar
1 1/4 c buttermilk
1 T red food coloring paste
1 1/4 teaspoons apple cider vinegar
2 tsp vanilla extract
1/8 c water
Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined.
Line two muffin tins with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 25 minutes or until the toothpick comes out clean. Let cool.
Ingredients for the Cream Cheese Frosting
8 oz cream cheese, at room temperature
1 stick unsalted butter, at room temperature
pinch of salt
3 c sifted powdered sugar
2 tsp pure vanilla extract
Mix the butter, cream cheese, and salt on medium speed until very well blended, about 2 minutes. Lower speed to lowest setting, add powdered sugar a little at a time until mixed, scraping the bowl as necessary. Add vanilla, mix on low until combined.
Pipe frosting in the center of each cupcake (you can use a tip with a decorator bag, or just use a plastic baggie and cut the tip off one of the corners), allowing the edge of the red cake to still show.